Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 8
Jambalaya is an amazing dish packed with shrimp, smoked andouille sausage, chicken, and rice. It’s an easy one-pot meal that’s very comforting and scrumptious!
Ingredients
1 lb. boneless, skinless chicken breast, chopped
½ lb. andouille sausage, chopped (you can add a whole pound if you want to get meaty)
2 tbsp olive oil
½ lb. shrimp, peeled and deveined
2 small onions, chopped
2-3 Serrano peppers chopped
2-3 jalapeno peppers, chopped
1 tsp dried oregano – I prefer Mexican oregano
1 tsp dried basil
2 stalks of celery, chopped
6 cloves garlic, chopped
3-4 tomatoes, chopped – about a pound
3 tsp spicy Cajun seasoning
1 red bell pepper, chopped
8 oz. tomato sauce
1 c. chicken stock
1 c white rice I used a long grain – I only used 1 cup. If feeding more, you can fit 2 if you want. If you do, add 2 cups of stock.
1 tsp olive oil
Salt and pepper to taste
Your favorite hot sauce for serving
Chopped parsley for garnish
How to make Jambalaya
Step 1: Into a hot large pan over medium heat, add the oil, onions, peppers, and celery. Saute for about 6 to 7 minutes or until tender. Then, add the garlic along with the chicken and andouille sausage. Continue to cook for another 5 minutes, stirring occasionally, until the chicken is no longer pink and the sausage begins to cook completely.
Step 2: Next, add the tomatoes and break them apart. Stir and cook for additional 3 minutes. Then, stir in the Cajun seasonings, oregano, basil, salt and pepper, tomato sauce, and chicken stock.
Step 3: If you want your Jambalaya extra spicy, add in a couple of tsp of your favorite hot sauce. Although, you can omit it if desired.
Step 4: Add the white rice and stir. Bring everything to a quick boil, then decrease the heat to a simmer. Put the lid on and simmer for about 25 to 30 minutes or until the rice is tender and cooked to your preference.
Step 5: Add oil to a small pan over medium heat. Meanwhile, season the shrimp with salt, pepper, and Cajun seasoning. Add the shrimp to the pan and saute for a few minutes per side until cooked through. Add the shrimp to the Jambalaya pot and stir.
Step 6: Into bowls, ladle the Jambalaya and garnish with some parsley. If desired, add extra hot sauce. Enjoy immediately!
Note:
Easily up the heat factor by adding more Cajun seasonings, spicier peppers, and fiery chili flakes.
Nutrition Facts:
Calories: 332 kcal Carbohydrates: 28g Protein: 22g Fat: 14g Saturated Fat: 4g Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 61mg Sodium: 525mg Potassium: 698mg Fiber: 3g Sugar: 5g Vitamin A: 1474IU Vitamin C: 36mg Calcium: 47mg Iron: 2mg
Jambalaya Recipe
Ingredients
- 1 lb. boneless skinless chicken breast, chopped
- ½ lb. andouille sausage chopped (you can add a whole pound if you want to get meaty)
- 2 tbsp olive oil
- ½ lb. shrimp peeled and deveined
- 2 small onions chopped
- 2-3 Serrano peppers chopped
- 2-3 jalapeno peppers chopped
- 1 tsp dried oregano - I prefer Mexican oregano
- 1 tsp dried basil
- 2 stalks of celery chopped
- 6 cloves garlic chopped
- 3-4 tomatoes chopped – about a pound
- 3 tsp spicy Cajun seasoning
- 1 red bell pepper chopped
- 8 oz. tomato sauce
- 1 c. chicken stock
- 1 c white rice I used a long grain - I only used 1 cup. If feeding more you can fit 2 if you want. If you do, add 2 cups of stock.
- 1 tsp olive oil
- Salt and pepper to taste
- Your favorite hot sauce for serving
- Chopped parsley for garnish
Instructions
- Into a hot large pan over medium heat, add the oil, onions, peppers, and celery. Saute for about 6 to 7 minutes or until tender. Then, add the garlic along with the chicken and andouille sausage. Continue to cook for another 5 minutes, stirring occasionally, until the chicken is no longer pink and the sausage begins to cook completely.
- Next, add the tomatoes and break them apart. Stir and cook for additional 3 minutes. Then, stir in the Cajun seasonings, oregano, basil, salt and pepper, tomato sauce, and chicken stock.
- If you want your Jambalaya extra spicy, add in a couple of tsp of your favorite hot sauce. Although, you can omit it if desired.
- Add the white rice and stir. Bring everything to a quick boil, then decrease the heat to a simmer. Put the lid on and simmer for about 25 to 30 minutes or until the rice is tender and cooked to your preference.
- Add oil to a small pan over medium heat. Meanwhile, season the shrimp with salt, pepper, and Cajun seasoning. Add the shrimp to the pan and saute for a few minutes per side until cooked through. Add the shrimp to the Jambalaya pot and stir.
- Into bowls, ladle the Jambalaya and garnish with some parsley. If desired, add extra hot sauce. Enjoy immediately!
